Sometimes I get to the end of the day and realize that I didn’t eat ANY vegetables all day. Like, zero. Usually it’s a Monday and it’s the day after Easter.
Wait, are there vegetables in teriyaki buffalo chicken wings?
Let me just preface this by saying I’m not proud of my vegetableless day. Eating vegetables makes me feel green, and green is cool. Remember Monday? I dunked vegetables in butter sauce and wrapped them in a croissant and topped the whole shebang with more butter. It was vegetables and it was yummy.
No, ok, for real. Sometimes I really do do the healthy vegetable thing. Like when I made a pizza crust out of cauliflower. That was… weirdly… delicious.
At this moment in my life, the only thing standing between me and a kale smoothie are these freshly baked Salted Double Chocolate Muffins. A beautifully puffy, lightly glazed rich chocolate muffin with a sprinkling of coarse sea salt. Is it just me or does that puffy muffin kinda make a kale smoothie look like garbage juice? Or maybe they always look that way.
IDK. Maybe in another life I’ll drink kale smoothies instead of eating my face’s worth of Salted Double Chocolate Muffins.
Then again, maybe I’ll just drink pure chocolate glaze and wash it down with salt.
These salted double chocolate muffins have big puffy tops perfect for a little bit of sweet glaze and sea salt. Easy and delicious!
- 1 scant cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch of salt
- 1 tablespoon cocoa powder (I used dark cocoa)
- 1/3 cup sugar
- 1/2 cup milk
- 2 tablespoons strong coffee
- 3 1/2 tablespoons vegetable oil
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 cup chocolate chips
- sea salt
- 1/2 cup powdered sugar
- 1 tablespoon cocoa powder
- 1 tablespoon milk
- Preheat the oven to 400 degrees F.
- Stir the flour, baking powder, baking soda, salt, cocoa, and sugar in a large bowl.
- Pour the milk, coffee, oil, egg, and vanilla into the bowl. Mix the dry and wet ingredients together until just combined. Add the chocolate chips.
- Spoon into a prepared muffin tin, filling each cup about 3/4 full. Sprinkle 3-5 chocolate chips on the top of each muffin and bake for 15 minutes or until the muffins spring back when you touch the tops.
- Whisk the powdered sugar, cocoa powder, and milk together to make a smooth glaze. Add milk a teaspoon at a time if the glaze is still too thick (I usually go back and forth between powdered sugar and milk a few times to get the consistency just right). You want it to be pretty thick so that it sticks to the sides of the muffin.
- After muffins have cooled, drizzle with glaze and sprinkle with a pinch of coarse sea salt. Serve with a glass of milk!
I’ve had chocolate on my face for the last 3 days. Join me.